Instructions: To make strawberries: In a medium bowl, combine sugar and wine. Stir until sugar is dissolved. Add strawberries and let sit 2-3 hours.

To make torte: Preheat oven to 350 degrees. Line bottom of a 9- to 10 inch springform pan with a round of parchment paper. In a large bowl, beat egg yolks until pale. Gradually beat in 1/2 cup sugar; continue beating until mixture is thickened. In a large bowl, beat egg whites until foamy. Gradually beat 5 tablespoons sugar into egg whites, 1 tablespoon at a time. Continue to beat until stiff, glossy peaks form.

Alternately fold chopped chocolate, walnuts and meringue into yolk mixture by thirds until well blended. Pour into prepared pan and bake until torte is firm to touch, does not jiggle when shaken, has risen to top of pan and turned golden brown, 25-30 minutes. Remove from oven and cool to room temperature on a wire rack.

To unmold, run a knife around edges of pan. Invert onto a plate and peel off parchment paper. Invert again onto a serving plate.

To make whipped cream: In a deep bowl, combine cream and sugar. Beat to soft peaks.

To serve: Cut torte into wedges and top with strawberries and whipped cream.

Serve with pinot noir.

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